Fill a Dutch oven or heavy-bottomed pot with vegetable oil to a depth of four to five inches. Heat the oil to 375°F.

In a medium bowl, blend the softened cream cheese, vanilla, and sugar until smooth and creamy.

Roll out the refrigerated pie crust on a clean surface. Using a 5 to 6-inch bowl or cookie cutter, cut out six circles.

Place a scoop of the cream cheese filling and two tablespoons of strawberry pie filling in the center of each circle.

Moisten the edges with a little water, fold over the crust, and crimp it shut to seal.

In a small bowl, mix together the powdered sugar, corn syrup, and water to create a smooth glaze.

Gently fry the pies one at a time for 2-3 minutes until they turn a rich golden brown. Drain them on paper towels afterward.

Brush the warm pies generously with the glaze and allow them to set.